Gluten Free Foodies
Celebrate the foods that you can eat!
Cherry … Oh Cherry Syrup!
June 26th, 2010 at Sat, 26th, 2010 at 9:35 am by Lisa - Gluten Free Foodie
So what is one to do when life gives you 20 lbs. of cherries? 
Yes, I said 20 lbs. of NW Cherries!
Make lots-o-cherry food and drinks!
This week has been all about pitting cherries, by hand. I started off just cutting the cherries and using my fingers and then got wise to the tool. The first thing I wanted to make is
Cherry Syrup because I thought it would be a great basis for all
sorts of recipes to add a beautiful cherry red color and intense sweet, slightly tart flavor.
It is so easy, once you get past the pitting ...
2 cups pitted NW Cherries
1 cup brown sugar
1 cup cane sugar
2 cups of water
1 teaspoon of lemon juice
1 teaspoon of Nielsen-Massey pure almond extract
1 tablespoon of Nielsen-Massey Madagascar Bourbon Vanilla paste
Keep an eye on it an stir so it doesn't burn. Just as it begins to boil
slowly add the cherries. Lower the heat to a simmer. Stir for a few minutes and cover. Reduce the heat to low to simmer for 10 minutes. Stir occasionally and recover.
After 10 minutes turn the heat off and add the lemon juice, NM pure almond extract, NM Madagascar Bourbon vanilla paste. Stir well to incorporate all the flavors. Cover and let it meld for 15 minutes.
Take the lid off and let it cool on a rack. Use a funnel to pour into a bottle that has a tight seal. Refrigerate until you are ready to use it.
Great to use to top anything Gluten Free - pancakes, waffles, frosting or use it for drinks.
Stay tuned ...
Enjoy!
Lisa
glutenfreefoodie@gmail.com
Yes, I said 20 lbs. of NW Cherries!
Make lots-o-cherry food and drinks!
This week has been all about pitting cherries, by hand. I started off just cutting the cherries and using my fingers and then got wise to the tool. The first thing I wanted to make is
Cherry Syrup because I thought it would be a great basis for all
sorts of recipes to add a beautiful cherry red color and intense sweet, slightly tart flavor.
It is so easy, once you get past the pitting ...
2 cups pitted NW Cherries
1 cup brown sugar
1 cup cane sugar
2 cups of water
1 teaspoon of lemon juice
1 teaspoon of Nielsen-Massey pure almond extract
1 tablespoon of Nielsen-Massey Madagascar Bourbon Vanilla paste
Heat the water and sugars in a tall sauce pan.
Keep an eye on it an stir so it doesn't burn. Just as it begins to boil
slowly add the cherries. Lower the heat to a simmer. Stir for a few minutes and cover. Reduce the heat to low to simmer for 10 minutes. Stir occasionally and recover.
After 10 minutes turn the heat off and add the lemon juice, NM pure almond extract, NM Madagascar Bourbon vanilla paste. Stir well to incorporate all the flavors. Cover and let it meld for 15 minutes.
Take the lid off and let it cool on a rack. Use a funnel to pour into a bottle that has a tight seal. Refrigerate until you are ready to use it.
Great to use to top anything Gluten Free - pancakes, waffles, frosting or use it for drinks.
Stay tuned ...
Enjoy!
Lisa
glutenfreefoodie@gmail.com
Lisa - Gluten Free Foodie Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support Gluten Intolerant and other Food Sensitive people by gathering at monthly events and celebrating the foods that we can eat! Feel free to send me an email at glutenfreefoodie@gmail.com After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."
More articles by Lisa - Gluten Free Foodie >
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